Ravioli Soup (skinny)

By learen

Ingredients

• 1 lb lean ground beef
• 2 c water
• 2 cans (one 28oz and one 14.5 oz)crushed tomatoes
• 1 can (6oz) tomato paste
• 1 1/2 c chopped onion
• 1/4 c minced fresh parsley
• 2 garlic cloves, minced
• 3/4 t dried basil
• 1/2 t dried oregano
• 1/2 t onion salt
• 1/2 t sugar
• 1/2 t salt
• 1/4 t pepper
• 1/4 t dried thyme
• 1 package (9oz)refreigerated cheese ravioli
• 1/4 c grated Parmesan cheese

Preparation

Step 1

In a Dutch oven, cook beef until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic and seasonings, bring to a boil. Reduce heat and cover and simmer for 30 min.

Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Garnish with more parsley if desired.